Recipes

Raspberry Quencher	Corn Fritters
Corn on the Cob	White-Flour Dumplings

Doughnuts

This recipe is from The Little House Cookbook.

For 2 dozen doughnuts you will need:
 

 2 pounds lard
1 egg
1 teaspoon of baking soda
½ teaspoon salt
1 cup sour cream
2¼ cups of unbleached all-purpose flour
a shaker full of powdered sugar

quart kettle
quart bowl
rolling pin
candy thermometer

Melt the lard in kettle over low heat.  Beat egg, baking soda, and salt into the sour cream in the bowl.  Beat in 1 cup of flour until well mixed.  Continue to work in flour, ¼ cup at a time, until you have a dough that can be rolled.  Roll the dough in a strip about 4 by 16 by ¼ inches.  With a floured knife cut into inch strips about five eighth inch wide.

Heat the lard to 375 degrees F.  Twist a strip like a corkscrew (it will stretch as you do); bring ends together and pinch them.  Drop twisted dough in hot fat.  In 2 minutes the dough should be brown on both sides, crisp and cooked through.  If browning takes more than 3 minutes, the fat is not hot enough; if browning takes less time, the fat is too hot.

Remove cooked doughnut to brown paper to drain and coat it with powdered sugar.  Continue twisting and cooking the remaining dough strips.  Serve the doughnuts immediately.

Raspberry Quencher

this recipe is from the book Food for the Settlers.
 

Mix 1 L of white vinegar with 2 L of raspberries.  Let the mix stand for 24 hours.  Drain the liquid through a sieve.  Add 2 L of raspberries to the strained liquid and let stand.  The next day strain and add 2 L more of berries.  Put the liquid into the top of a double boiler.  Add 250 ml sugar for every 500 ml of liquid.  (Measure the liquid as you put it into a pot.)   Stir the sugar into the raspberry liquid until melted.  Store the syrup in bottles for two weeks to allow the flavor to develop.

When you need a refreshing drink, just add a small amount (30 - 50 ml) to a glass of plain or soda water, or make the quencher up in a pitcher.

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